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Onion cooked in beef broth; low in calories and provides fiber and vitamin C.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Onion cooked in beef broth (90 g) has 32 calories. That works out to 36 calories per 100 g. It contains 7.4 g of carbs, 1 g of protein, 0.1 g of fat and 1.4 g of fiber. Its 5 mg of Vitamin C covers 6% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 90 g
32
KCAL / 90G
Carbs
7.4g
· 3% DV
Protein
1g
· 2% DV
Fat
0.1g
· 0% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 86% · Protein 12% · Fat 2%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 32 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 216 mg | 9% |
| Total carbohydrate | 7.4 g | 3% |
| Fiber | 1.4 g | 5% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 90 g | 32 kcal |
| 1 piece (small) | 45 g | 16 kcal |
| ½ cup (chopped) | 80 g | 29 kcal |
| 100 g | 100 g | 36 kcal |
| 1 serving (medium) | 100 g | 36 kcal |
| 1 piece (large) | 150 g | 54 kcal |
| 1 cup (chopped) | 160 g | 58 kcal |
| 1 bottle (medium) | 250 g | 90 kcal |
Calculated from 36 calories per 100 g.
To make onion cooked in beef broth, peel the onion and simmer it whole or in large pieces until tender. Keep the broth at a gentle simmer rather than a hard boil so the onion is less likely to fall apart.
Yes, onion cooked in beef broth can be a nourishing part of a meal, providing the onion’s fiber and vitamin C. The broth can be high in sodium, so choose or prepare a less salty broth if you are watching your salt intake.
Onion cooked in beef broth pairs well with roasted or braised meat, mashed potatoes, and grains such as rice or barley. You can also serve it as a simple side and spoon a little of its cooking broth over the rest of the plate.
No, onion cooked in beef broth is not a direct substitute for raw onion in salads, salsas, or recipes that rely on a crisp bite. It is soft and has absorbed broth, so it works better in cooked dishes, sauces, and fillings.
It takes on some of the savory flavor of the beef broth, but it still tastes like onion. The final flavor depends on how strongly seasoned the broth is and how long the onion simmers in it.
Onion cooked in beef broth keeps for about 3–4 days in the refrigerator when promptly chilled and stored in a covered container. Store it with some broth to keep it moist, and discard it if it has been left out too long.
Yes, you can freeze onion cooked in beef broth in a sealed, freezer-safe container, preferably with some broth. Thaw it in the refrigerator; the onion may become softer, which makes it a better fit for soups, stews, and sauces.
No, onion cooked in beef broth is simply onion simmered in broth, while French onion soup is a complete soup, usually made with deeply browned onions and topped with bread and cheese. The onion can be an ingredient in a similar soup, but it is not the dish itself.
A flavorful beef broth works well for onion cooked in beef broth, since the onion absorbs some of its savory taste. A strongly salted broth can make the finished dish too salty, so taste the broth before adding extra seasoning.
To keep onion cooked in beef broth intact, use whole small onions or large wedges and simmer them gently instead of boiling them vigorously. Check for tenderness as they cook and lift them out carefully with a slotted spoon.
Vitamins
Vitamin C
5.04mg · 6% DV
B6
0.09mg · 5% DV
Folate
14.4µg · 4% DV
B1
0.04mg · 3% DV
Minerals
Sodium
216mg · 9% DV
Manganese
0.12mg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
135mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 1 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Onion cooked in beef broth is a simple side or cooking ingredient made by simmering onion in broth until tender. It brings together the onion’s gentle sweetness and the savoury depth of the broth, and can be served on its own or used to add flavour to soups, stews and braised dishes.
As it cooks, the onion turns soft and juicy, sometimes tender enough to mash into the surrounding broth. It pairs naturally with roast or braised meat, potatoes, or grains, and can also be spooned into a bowl of soup. It is low in calories and provides fibre and vitamin C; use it as a flavourful vegetable side alongside a balanced meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.